1 6 dried abalone (or fresh pearl abalone)

2. Hua Jiao 1 film

3. dry sea cucumber (or the market sells water to send sea cucumbers) 6.

4. Old hen soup 1 pot

5. Duck breast (or duck leg) 1 piece.

6. Ham meat100g

7.5 mushrooms (or soaked dried mushrooms)

8.6 grass shrimp (or river shrimp)

9. Meretrix meretrix 10

10, 1 pig feet

1 1, pigeon eggs (or quail eggs) 10.

12, 1 winter bamboo shoots

13, Yaozhu (or scallop) 1

14, pork belly

The origin of the dishes:

During the light year of Qing Dynasty, officials of Fuzhou Bureau of Official Money hosted a banquet in honor of Fujian Public Security Minister Zhou Lian. There is a dish called "Fushouquan" at the dinner party, which is made of chicken, duck, sheep elbow, pig's trotters, spareribs, pigeon eggs and so on.

Zhou Lian was very satisfied after eating. After returning home, he ordered the chef Zheng Chunfa to copy the original dishes according to law, reducing the consumption of meat and adding a variety of seafood to make the finished dishes richer and more delicious.

Later, Zheng left the special envoy's yamen and opened a "Sanyouzhai" in Fuzhou East Street (the predecessor of the "Juchunyuan" restaurant in Fuzhou today) to serve this dish at a banquet of literati gathering.

Literati cheered after tasting wine, and some people improvised a poem and said, "The altar is full of meat fragrance floating around, and the Buddha abandoned Zen and jumped over the wall." From then on, this dish is called "Buddha jumps over the wall".